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Effect of the addition of antioxidants to finishing diets of young bulls on meat quality

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Authors: P. Albertí, G. Ripoll, I. Casasús, M. Blanco, J.L.G. Chapullé, J. Santamaría
Issue: 101-2 (91-100)
Topic: Animal Production
Keywords: beef quality, shelf life, colour stability, vitamin E, flavonoids

Twenty-four cross bull calves (Charolaise x Parda de Montaña) distributed in four lots received a finishing ration during the 65 days previous to slaughter. The control lot (T) received a concentrate with 1,04 FU, 150 g CP and 44 IU vitamin E per kg. The other lots received the same concentrate with a supplementation per kilogram of concentrate of 280 mg of flavonoids (lot F), 200 mg of vitamin E (lot VE), and the fourth lot a supplementation of 200 mg of vitamin E and in addition 280 mg of flavonoids and antioxidants (lot VE-F). The mean daily consumption of vitamin E by animal in the four lots was 402 IU (T), 369 IU (F), 2016 IU (VE) and 2123 IU (VE-F) respectively. There were no significant differences in any of the productive parameters such as average daily gain, dressing percentage, carcass weight or carcass classification. No significant differences were found between lots due to supplementation on ultimate pH value, water holding capacity, meat texture or subcutaneous fat colour, being all of them in the expected normal range of values. Nevertheless, the anti oxidative effect of vitamin E and flavonoids was evidenced in meat colour, improving the red and yellow index stability and inhibiting the Hue angle increase that took place on thread meat after eleven days in the control lot.

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